The Best Broccoli Cheddar Soup
User Reviews
4.9
The Best Broccoli Cheddar Soup
Description
The Best Broccoli Cheddar Soup starts by preparing diced onion, finely chopped broccoli, and sliced carrots. Butter is melted in a soup pot to soften the onions until translucent. Flour is added and cooked briefly to form a roux, which helps thicken the broth. Chicken broth is gradually added while whisking to avoid lumps, and the mixture is simmered until thickened. Milk enriched with smoked paprika, garlic, black pepper, and cayenne pepper is whisked in, adding depth and mild smoky heat.
Chopped broccoli and carrots are then simmered in the broth until tender, maintaining some texture without becoming mushy. Sharp cheddar cheese is shredded and melted into the hot soup near the end, creating a creamy base with rich flavor and slight tang. The use of fresh vegetables and the combination of spices provide a comforting and satisfying soup experience.
This soup suits chilly days or when a filling, vegetable-rich dish is desired. It pairs well with crusty bread or is hearty enough for a light main course. The recipe balances creaminess with vegetable texture to avoid heaviness while delivering richness from the cheese and butter.
Ingredients
- 1 yellow onion $0.52
- 1 lb. broccoli $1.49
- 2 carrot $0.23
- 4 Tbsp butter $0.52
- 4 Tbsp all-purpose flour $0.04
- 2 cups chicken broth $0.24
- 2 cups milk $0.75, whole
- ½ tsp smoked paprika $0.05
- ¼ tsp garlic powder $0.02
- ¼ tsp black pepper $0.02, freshly cracked
- ⅛ tsp cayenne pepper $0.02
- 6 oz. cheddar cheese $1.27, sharp, shredded
Instructions
- Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
- Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
- Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
- Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.
- Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
- Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
- Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted.
- Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 434kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 31g | 48% |
| Sodium | 909mg | 38% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
